Recipe Details

You gotta try our lamb tostada with Key West Fire Roasted Tomato Sauce!  It's the perfect combination of grilled lamb on greens with a unique and delicious combination of Frank's RedHot Rajili Sweet Ginger Chili Hot Sauce and Lawry's Lemon, Basil & Thyme Key West Seasoning, that's just enough of a small plate to satisfy! 

For the Fried Corn Tortillas:

  1. Fry tortillas for 2 to 3 minutes until they are fully cooked and crisp. Season each immediately with a pinch of salt and a crank of freshly ground, McCormick Culinary Black Pepper.

For the Grilled Lamb:

  1. Cut lamb into 1" by 1" by 4" to 7" long strips.
  2. Roll lamb in 1/2 tablespoon of Lawry's Lemon, Basil & Thyme Key West Seasoning and grill on all sides, to desired doneness.
  3. Let rest a few minutes and as needed, slice diagonally into quarter inch medallions about 1/2 ounce each, for a total of 16 medallions (4 per tostada).

For the Tostada Assembly & Garnish:

  1. Cover each tortilla with 1/3 cup of greens, top with medallions of grilled lamb and drizzle with 2 Tablespoons of Key West Fire Roasted Tomato Sauce RECIPE >>
  2. Garnish each tostada with 1 teaspoon pistachios, 2 tablespoons of cut grilled corn kernels and 2 Tablespoons of shredded cheese.

CHEF’s TIP!

When pre-frying corn tortillas, hold them under the surface of the oil with fry baskets or individually with a fryer skimmer.  A slightly concave round skimmer will make a shallow bowl out of the tortilla

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